MAKES 950ML
- 2 large butternut squashes, peeled, sliced into 1.25cm thick rounds, and deseeded
- Olive oil, for roasting
- Sea salt and freshly ground black pepper
- 115g tahini
- 3 tablespoons tamarind concentrate, 120ml tamarind juice, or 4 tablespoons pomegranate molasses
- 120ml fresh lemon juice (about 2 large lemons)
- 3 cloves garlic, crushed
- 2 tablespoons chilli oil (optional)
Preheat the oven to 230°C.
In a large bowl, lightly coat the butternut squash with oil and sprinkle with salt and pepper. Arrange in a single layer on a baking tray and roast until tender but not caramelized, 20-25 minutes, flipping halfway through. Allow the squash to cool to room temperature.
In the bowl of a food processor, combine the squash with the remaining ingredients and process until smooth. Taste and add more salt if needed.